November 11, 2017
Comfort Food, Soups/Stews, Beans,
Vegetables, Leek , Mushrooms, Budget-Friendly, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Lentils more
Add toRecipe Book
Add toShopping List
"From Recipe + May '17."
Preheat oven to 220C/200C fan forced.
Line an oven tray with baking paper.
Melt margarine in a large heavy based saucepan over moderate heat and add mushroom and cook and stir for 4 minutes or until tender.
Reserve 1/2 cup mushroom and then add leek and garlic to the pan and cook and stir for 3 minutes or until leek is soft.
Add lentils, boiling water, crumbled stock cubes and potato to pan and bring to the boil and then reduce heat, simmer, for 10 minutes or until potato is tender and then remove from heat and cool slightly and then blend until smooth.
Place soup in a clean pan and add cream, cook and stir over low heat for 2 minutes or until heated through.
Top soup with reserved mushroom and chives and serve with bread.
When the goblins are out and the night is upon us, hunger strikes in and these...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
What a treat - homemade creamy mushroom soup. I used chicken stock vs. bouillon; otherwise, I made the soup as directed. I don't normally cook with leeks, but I really enjoyed the flavor. The soup is filling, but nice and light in texture.